Description
Gazpacho Andaluz is a classic Spanish cold soup made from fresh tomatoes, cucumbers, peppers, garlic, and olive oil. Blended until smooth and served chilled, it’s the perfect refreshing dish for hot days.
Ingredients
- 2 pounds ripe tomatoes, cored and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1–2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1/2 teaspoon salt (or to taste)
- 1 slice stale bread, soaked and squeezed (optional)
- 1/4 to 1/2 cup cold water or ice cubes, as needed
Instructions
- Roughly chop the tomatoes, cucumber, bell pepper, onion, and garlic.
- If using, soak the stale bread in water for a few minutes, then squeeze out the excess water.
- Add all the vegetables, soaked bread, olive oil, vinegar, salt, and a bit of cold water or ice to a blender or food processor.
- Blend until completely smooth. Add more water if needed to reach your desired consistency.
- Taste and adjust salt, vinegar, or olive oil as needed.
- Optional: Strain the mixture through a fine sieve for an ultra-smooth texture.
- Refrigerate for at least 2 hours before serving.
- Serve cold, garnished with diced vegetables, a drizzle of olive oil, or fresh herbs.
Notes
Use ripe, juicy tomatoes for the best flavor.Skip the bread for a gluten-free version or use gluten-free bread.Gazpacho gets better after chilling for a few hours.Blend less for a chunkier texture if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
